Peanut Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing you'll want to spread on absolutely everything — from roasted sweet potatoes to grain-free pancakes to a simple slice of paleo toast. Ghee brings a rich, nutty depth that regular butter can't quite match, and when you swirl in pure maple syrup and ground cinnamon, the result is something that feels almost indulgent while staying completely clean. The whole process takes just a few minutes of whisking, no cooking required, which makes it one of the easiest flavor upgrades you can keep in your kitchen. Store-bought flavored spreads are often a minefield of additives and shared-facility warnings, so making your own means you know exactly what's in the jar. A touch of sea salt keeps it from tipping into dessert territory, and the optional vanilla powder rounds out the flavor beautifully if you have it on hand. Keep a jar on the counter for up to two weeks and watch it disappear faster than you'd expect.
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Learn more →Ingredients
16 servings
- 1 cup ghee, at room temperature (softened but not melted)
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp pure vanilla powder (optional)
Instructions
- 1
Allow the ghee to sit at room temperature for 20–30 minutes until it is soft and spreadable — similar in consistency to softened butter. It should yield easily to a spoon but hold its shape.
- 2
Transfer the softened ghee to a medium bowl. Add the maple syrup, ground cinnamon, fine sea salt, and vanilla powder, if using.
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